creamy tuscan chicken rigatoni
Serves 1
Directions
- 1In a bowl, season the chicken fillets with salt, pepper, garlic powder, smoked paprika powder, Italian seasoning, and oil. Mix until well combined.
- 2In a pan, heat some oil on medium heat. Once the oil is hot, add chicken and cook on both sides for 12-15 minutes, flipping side in between or until the chicken is fully cooked.
- 3In another pan, add butter and oil on medium heat.
- 4Once the butter is melted, add shallots and garlic. Sauté for 1 minute or until fragrant.
- 5Add cherry tomatoes and cook for 1-2 minutes until mushy and soft.
- 6Add tomato paste along with seasonings: salt, pepper, garlic powder, smoked paprika, Italian seasoning, red chili flakes. Mix and add sun-dried tomatoes.
- 7Turn the heat to medium-low and add cream. Mix until everything is well combined.
- 8Add Parmesan cheese. Mix until the sauce reaches the desired consistency. You can add pasta water at this point if you prefer thinner sauce.
- 9Once the sauce is ready, add spinach. Cook for 1 minute.
- 10Add boiled pasta.
- 11Cut the chicken and add it into the pasta.
- 12Mix well.
- 13Serve warm.
Ingredients
- 1 lb boneless chicken breast fillets
- to taste salt
- 1 tsp smoked paprika powder
- 1 tbsp garlic powder
- 1 tsp Italian seasoning
- 1 tsp black pepper
- 2 tbsp oil
- 2 cup unsweetened heavy whipping cream
- 1 tbsp butter
- 2 tbsp oil
- 1 shallot or small onion, thinly diced
- 8 cloves garlic, finely chopped
- 0.5 red bell peppers, diced
- 1 tsp red chili flakes
- 0.5 cup freshly grated Parmesan cheese
- 1 cup pasta water, reserved
- 1 cup spinach
- 12 cherry tomatoes, halved
- 2 tbsp sun-dried tomatoes
- 8 oz rigatoni pasta
- 1 tbsp parsley, freshly chopped
Equipment
panbowltongsspatulagraterstrainerplate
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